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Baltimore County Restaurant Week

George Batlas from Manor Tavern makes Rock Fish on our set for Restaurant Week.

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Updated: 6:02 PM EDT Aug 9, 2015

Baltimore County Restaurant Week

George Batlas from Manor Tavern makes Rock Fish on our set for Restaurant Week.

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Updated: 6:02 PM EDT Aug 9, 2015

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WEBVTT WELCOME BACK. IT IS RESTAURANT WEEK IN BALTIMORE COUNTY, AND GEORGE IS JOINING US HERE. GOOD MORNING. GOOD MORNING. GOOD TO BE HERE. WHERE IS THE MANOR TAVERN? IT'S IN MUNGSTEN, MARYLAND, ON MANOR ROAD. WHAT ARE YOU GOING TO MAKE FOR US TODAY? THIS IS ONE OF THE ITEMS ON OUR MENU, IT'S ROCK FISH WITH CORN OFF THE COB, OVEN ROASTED TOMATOES, A LITTLE BIT OF WHITE WINE BUTTER. INSTEAD OF BABY SPINACH, I'LL USE SWISS CHARD, BECAUSE THEY ALL CAME FROM OUR GARDEN. JENNIFER: THIS ALL LOOKS LIKE YOU LITERALLY PLUCKED IT FROM THIS MORNING. I DID. JENNIFER: SO YOU HAVE A GARDEN AT THE RESTAURANT. YEAH, WE HAVE BEEHIVES TO HELP PROMOTE THE POLLINATION OF ALL THE PLANTS AND HELP RESTORE THE BEE POPULATION. BUT WE ALSO GROW A LOT OF OUR OWN PRODUCE. WE ALSO SOURCE PRODUCT FROM GUNPOWDER, BISON FARM, BURDANT VALLEY FARMS AND A LOT OF LOCAL FARMS. SO RESTAURANT WEEK IS NOT ONLY AN OPPORTUNITY TO GO BACK TO YOUR OLD FAVORITES AND TRY NEW RESTAURANTS BUT YOU'RE SUPPORTING LOCAL FARMERS AT THE TIME OF PEAK HARVEST SO IT'S A BEAUTIFUL OPPORTUNITY. JENNIFER: THIS IS ON YOUR MENU FOR RESTAURANT WEEK AND YOU GUYS PARTICIPATED LAST YEAR TOO. HOW SUCCESSFUL WAS THIS FOR YOU? LAST YEAR WAS FANTASTIC, AND WE DID DEFINITELY GROW SOME NEW CLIENTEL, AND SO IT WAS REALLY A HUGE SURGE. WE DID THE KICK-OFF AT COOPERS LAST FRIDAY AND THERE WAS A HUGE SURGE FROM THE GET-GO. JENNIFER: YOU SAID ALREADY IT'S OFF TO A BETTER START THAN LAST YEAR. ABSOLUTELY. THE NUMBERS OF PHENOMENAL. THERE'S A LITTLE BIT OF WAIT AT TIMES BUT WE'RE ABLE TO MANAGE EVERYBODY THROUGH THE PATIO AND THREE DINING ROOMS AND THE BAR. THE KICKOFF, WE HAD MR. MR. TAMANANTZ WAS THERE. JENNIFER: YOU'RE DOING BRUNCHES AND LUNCHES FOR ABOUT $15? LUNCH IS 20. 20.15 FOR A THREE-COURSE LUNCH AND DINNER RANGES FROM 30 TO $35 FOR A THREE COURSE DINNER. JENNIFER: AND THE COOL THING ABOUT THIS, NO MATTER WHAT RESTAURANT IT IS, FROM A DINER TO AN UPSCALE RESTAURANT, YOU'RE STILL PAYING THE SAME PRICE TO GET IN AND TRY THE MEAL. AND THAT'S THE GREAT THING FOR THE CHEFS IN BALTIMORE COUNTY, BECAUSE WE HAVE SOME FANTASTIC, YOU KNOW, RESTAURANT OPERATIONS, MILTON IS INVOLVED, A WORKING PARTS GRILL, SO ALL THESE CHEFS HAVE AN OPPORTUNITY TO SCALE DOWN THE SIZE OF THE PORTION BUT OFFER THESE MARQUIS DISHES FOR ALL THE NEW CLIENTELE. JENNIFER: IT LOOKS LIKE YOU FLOURED THIS BEFORE YOU PUT IT IN THE PAN. WE DID. THAT'S THE BEAUTY OF ROCK FISH. JENNIFER: WHAT'S THAT YOU'RE SQUEEZING ON THERE? CHICKEN STOCK, LEMON JUICE, OLIVE OIL, WHITE WINE, AND THIS IS ARUGULA, ROASTED GARLIC. WE DO USE A LITTLE BIT OF BUTTER. CAN'T GET AWAY FROM THE BEAUTY OF BUT JEER WHEN -- JENNIFER: WHEN IT COMES TO EMULSION, HOW DO YOU MAKE SOMETHING LIKE THAT TO GIVE IT THE FLARE. IT'S KIND OF NEAT. WE HAVE SOME FRESH GROWN ARUGULA. WE PUT THAT INTO A CANISTER WITH OVEN ROASTED GARLIC, OLIVE OIL. WE ZEST LEMONS, WHICH IS REALLY GOOD FOR YOU, HEALTH CONSCIOUS AND WE USE A BLENDER AND LIQUEFY IT. JENNIFER: IF YOU DON'T HAVE ONE, A FOOD PROCESSOR OR SOMETHING LIKE THAT WOULD WORK? YOU CAN BUY A HOME MODEL OF THE EMULSION BLENDER AND IT'LL HOLD IN THE BLENDER FOR SEVEN DAYS. IT'S ALMOST LIKE A CHIME CHURY, BUT ONLY HAS THE SPICINESS OF ARUGE LA. JENNIFER: YOU CAN FIND THE RECIPE ON WBALTV.COM. CHECK OUT THE MANOR TAVERN,

Baltimore County Restaurant Week

George Batlas from Manor Tavern makes Rock Fish on our set for Restaurant Week.